Truffle Tremor Butter

Name: Truffle Tremor Butter
Ingredients: 1 1/2 sticks butter, softened; 8 ounce truffle tremor, rind removed and interior crumbled into small pieces; 1 tablespoon finely minced sage leaves; 1/4 teaspoon worcestershire sauce; 3/4 teaspoon coarse black pepper

Bob McCall|March 12, 2013 2:36 pm EST

4 (1 ratings)

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As if truffle butter couldn't get anymore decadent, Cypress Grove Chèvre, America's best known specialty goat cheesemaker, adds some tremor to the mix.

Servings

12

Ingredients

1 1/2 sticks butter, softened
8 ounce truffle tremor, rind removed and interior crumbled into small pieces
1 tablespoon finely minced sage leaves
1/4 teaspoon worcestershire sauce
3/4 teaspoon coarse black pepper

Directions

In a bowl, cream the butter until smooth. Fold in the cheese, Worcestershire sauce, sage, and pepper.
Form the butter into a 1 ½-inch roll and roll into parchment paper and twist the ends to close. If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum). To serve, cut a 1-ounce slice and place on top of hot steak.